Pucker up, spices.

The Dry Sumac, a slightly lemony blend, is delicious in marinades and dressings—or even as a tea—and the Dry Za’atar and Sumac Blend combines the tart sumac with thyme-forward za’atar. Mix them into savory yogurt, use it to infuse olive oils, or dry-rub it over chicken for an instantly Mediterranean feast.